I haven’t blogged much about food in the past few months because all the to-ing and fro-ing between me and Jag’s houses was not really conducive to making involved meals or even being able to eat many leftovers before they went bad. However, now that I’m settled in one place with my sweetie, I can start cooking again.

Yesterday morning I threw a whole 4-lb chicken (cleaned and giblets removed, salted and peppered) into the crockpot with some sliced garlic cloves and rosemary in the cavity and under the breast skin. Following the advice of various recipes, I didn’t add any liquid, just drizzled some oil on top and closed the lid. It cooked on Low for about 10 hours, and when I pulled it out of the pot, we got this wonderful falling-apart tender chicken and a whole lot of concentrated chicken juice.

After skimming most of the fat off the liquid, I ended up with almost exactly 2 cups of broth to make gravy with. That and some mashed potatoes and green beans made a really yummy meal. I’m really looking forward to being able to cook more now!